Tofu Ragout Provencal Recipe
Ingredients
| Tofu | 10 1/2 Ounce | |
| Garlic | 3 clove, crushed | |
| Fresh lemon juice | 3 Tablespoon | |
| Fresh rosemary | 1/2 Tablespoon | |
| Olive oil | 1/2 Cup(16 tbs) | |
| Eggplants | 1 Pound | |
| Tomatoes | 1 Pound | |
| Zucchini | 1/2 Pound | |
| Black olives, optional | ||
| Vegetable broth | 1/2 Cup(16 tbs) | |
| Oregano | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Tarragon | 1/2 Teaspoon | |
| Marjoram | 1/2 Teaspoon | |
| Sea salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
Cut: the tofu into small cubes.
Mix fresh-pressed garlic, lemon juice, rosemary and 2 tbs olive oil.
Marinate tofu in this dressing for 2 hours, stirring occasionally.
Cut the eggplant lengthwise, salt them and let sit for 5 minutes.
Cut the tomatoes and zucchini into chunks.
Dry the eggplant halves, cut into chunks and saute them in the rest of the olive oil.
Remove the eggplant and saute zucchini.
Return eggplant to pan with tomatoes and marinated tofu.
Add the vegetable broth and the spices.
Cover the ragout and cook at moderate heat for approximately 5 minutes or until tofu is hot.
Mix fresh-pressed garlic, lemon juice, rosemary and 2 tbs olive oil.
Marinate tofu in this dressing for 2 hours, stirring occasionally.
Cut the eggplant lengthwise, salt them and let sit for 5 minutes.
Cut the tomatoes and zucchini into chunks.
Dry the eggplant halves, cut into chunks and saute them in the rest of the olive oil.
Remove the eggplant and saute zucchini.
Return eggplant to pan with tomatoes and marinated tofu.
Add the vegetable broth and the spices.
Cover the ragout and cook at moderate heat for approximately 5 minutes or until tofu is hot.
Chef
